One of the many Momofuku joys is pork: enormous white plates, layered with tissue-thin slices of cured ham; fatty pork belly glistening in ramen; bacon in every combination possible. And in this bonus clip from The Mind Of A Chef, David Chang (or his production crew, at least) visit the Tennessee smokehouse where the Momofuku restaurants source their ham.
This is how Allan Benton of Benton’s Smoky Mountain Country Hams makes his signature bacon. Try not to eat your computer monitor.
[h/t Serious Eats]
Have a tip we should know? email@example.com